Stews

The name of any dish which results from the action of stewing. Stewing is the method of cooking which tenderizes tough pieces of meat. It is a method by which meat and (usually although not always) vegetables are slowly simmered ion liquid for a substantial period of time so that the meat not only becomes tender enough to chew but all the ingredients blend into a delicious mix.

Where stews stop and soups start is debatable

Stews have many different names around the world including:


 * Carribean: Guisado, Sancocho
 * English: Casserole, Hot pot, Scouse


 * France: Cassoulet, Ragout, Bouillabaisse, Daubs
 * Ghana: Hkatenkwan


 * Hungary: Goulash


 * Indian: Sambar
 * Mexico: Mole


 * North Africa: Harira, Tangine
 * Phillipines: Caldereta


 * South Africa: Bredie
 * Southern USA: Gumbo, Jambalaya


 * Spain: Puchero, Zarzuela
 * Wales: Cawl